-
1
Rinse clams under running water, discarding any that are open or have broken shells.
-
2
Combine peels and scraps of onion, celery, and carrot with clams in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid.
-
3
Add 1/2 cup of the water, cover the pot, and cook over high heat until most of the clams have opened, about 10 minutes.
-
4
Drain clams in a cheesecloth-lined mesh strainer set over a large bowl, reserving the liquid.
-
5
When the clams are cool enough to handle, remove the meat from the shells and reserve it, discarding any clams that did not fully open.
-
6
Discard the clam shells and vegetable peels and coarsely chop the clam meat (you should have about 1 cup).
-
7
Measure the reserved clam cooking liquid; you should have about 2 cups.
-
8
If you have less, add enough water to equal 2 cups.
-
9
Set aside.
-
10
Rinse out the Dutch oven or large pot, dry it, and return it to the stove over medium heat.
-
11
Add bacon and cook until the fat is rendered and the bacon is beginning to crisp, about 6 minutes.
-
12
Add diced onion, celery, and carrot and season well with salt and freshly ground black pepper.
-
13
Cook, stirring occasionally, until onions are tender and translucent, about 7 minutes.
-
14
Add garlic and cook until just soft, about 2 minutes more.
-
15
Add flour and cook, stirring constantly, until flour is no longer raw tasting, about 2 minutes.
-
16
Stir in wine and cook until mixture begins to thicken, about 1 minute.
-
17
Drain reserved potatoes and add to mixture.
-
18
Add reserved clam cooking liquid, bottled clam juice, thyme, bay leaf, chopped clam meat, and remaining 1 cup water and bring to a boil.
-
19
Reduce heat to medium low and simmer until potatoes are tender, about 25 minutes.
-
20
Stir in cream and parsley, adding additional salt and pepper as desired, and serve.
